I am SO excited to share these Salted Chocolate Chip Cookies with you today! I LOVE a good chocolate chip cookie and have made them hundreds of times, but let me tell you, adding some salt to the top of your cookie takes it to a whole new level!
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Although I LOVE to eat chocolate chip cookies, today I’m actually making these cookies for a wonderful cause. I am partnering with OXO today to support Cookies for Kids’ Cancer. I’m hoping my post will inspire others to Be A Good Cookie and host their own bake sales using this chocolate chip cookie recipe!
There are several chefs who have teamed up with OXO to make people aware of the Cookies for Kids’ Cancer Program. This chocolate chip recipe comes from Chef Dan Kluger, who owns Loring Place in New York City.
Cookies for Kids Cancer is committed to raising funds for research to develop new, improved and less toxic treatment for pediatric cancer.
OXO will be donating $100 to the cause on my behalf. I’m so honored to be able to participate. If you would like to know what you can do to help, it’s simple. Host your own bake sale or event in your neighborhood. Register your event with Cookies for Kids Cancer and they will guide you!
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
Salted Chocolate Chip Cookies
- 1 cup butter, room temperature 2 sticks
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 1 cup dark chocolate feves
- 1 cup milk chocolate feves
- 1 tablespoon Maldon salt for finishing
Lightly cream butter and sugar. Try not to incorporate too much air.
Add eggs one at a time, mixing after each until smooth.
Add vanilla, baking soda and kosher salt.
Add flour and chocolates, mixing just until combined. Feves are larger chocolate that make for great layers of chocolate in the cookies, they also tend to be made with higher quality chocolate.
Refrigerate cookie dough for a half hour before portioning. Use a 1 oz. cookie scoop or aim for balls that are about 2 tablespoons in size. Sprinkle with a little Maldon.
Bake at 350 degrees F for 7-8 minutes, depending on your oven. The cookies will turn golden brown at the edges. They should still be slightly puffy in the middle, but starting to color in the middle as well.
Recipe from Dan Kluger
Cookies can be stored in a container with a tight-fitting lid for 2-3 weeks at room temperature or frozen for up to 2 months.
Calorie content is based off of one cookie.
ARE YOU MAKING THIS RECIPE? I LOVE TO SEE YOUR CREATIONS SO SNAP A PHOTO AND TAG @WENDTHOUSEBAKING ON INSTAGRAM WITH THE HASHTAG #WENDTHOUSEBAKING AND PLEASE GIVE A STAR RATING BELOW ★
We loved these cookies and I was so happy to make them for this cause. The products I received from OXO for this blog post were amazing. I’ve really been longing for a nice cookie scoop and a good whisk and they didn’t disappoint. The baking sheet is top-notch quality bakeware and the silicone baking mat made it so easy to remove the cookies from the pan.
Start planning those bake sales!
This is a sponsored post written by me on behalf of OXO.